Asian-Style Beef Carpaccio with Eye of Round Roast
Here's a flavorful and light summer Asian-style Beef Carpaccio recipe using an eye of round roast—a lean and budget-friendly cut that's perfect when sliced thin. This version brings a fusion twist, pairing delicate raw beef with bold umami, citrus, and spice notes.
Serves: 8
Prep Time: 30 minutes
Cook Time: 10 minutes (searing & prep)
Ingredients
For the Beef:
2 lb eye of grass fed round roast
Sea salt and freshly cracked black pepper
2 tbsp neutral oil (grapeseed or canola)
For the Marinade/Drizzle:
4 tbsp soy sauce (low sodium preferred)
2 tbsp rice vinegar or yuzu juice
2 tbsp toasted sesame oil
2 tsp honey or mirin
2 tsp finely grated fresh ginger
1 small garlic clove, grated
2 tsp chili oil or sriracha (adjust to taste)
Garnishes:
4 tbsp roasted peanuts or cashews, crushed
2 small red chili, finely sliced (optional)
4 tbsp scallions, thinly sliced
2 tbsp sesame seeds (white or black), toasted
Fresh cilantro or Thai basil leaves
Thinly sliced cucumber or daikon radish (optional)
Microgreens or pea shoots (optional)
Lime wedges (to serve)
Instructions
1. Prepare the Beef
Sear (optional, I actually skip this step): Lightly season the eye of round with salt and pepper. Heat oil in a skillet over high heat and quickly sear the roast on all sides (30–45 seconds per side) to develop flavor. This is optional for texture and taste but keeps the interior raw.
Freeze for slicing: Wrap the beef tightly in plastic wrap and freeze for 1–2 hours (or overnight) until firm but not solid. This makes it easier to slice paper-thin.
2. Slice Thin
Using a very sharp knife or a meat slicer, cut the beef into ultra-thin slices.
Arrange slices in a single layer on chilled plates. If needed, place plastic wrap over the slices and gently flatten with the bottom of a small pan for even thickness.
3. Make the leDressing
In a bowl, whisk together the soy sauce, vinegar/yuzu, sesame oil, honey, ginger, garlic, and chili oil until combined.
4. Assemble
Drizzle the dressing lightly over the beef slices.
Sprinkle over toasted sesame seeds, crushed peanuts or cashews, sliced scallions, and red chili.
Add fresh cilantro or Thai basil leaves for herbaceous brightness.
Garnish with optional cucumber or daikon shavings, microgreens, or pea shoots.
5. Serve
Serve immediately with lime wedges and optional crispy wonton chips or rice crackers on the side.
Tips
You can prepare and plate the beef slices ahead and keep them covered in the fridge for up to 2 hours.
For extra umami, add a few drops of fish sauce or ponzu to the dressing.
Want to keep it raw/raw? Skip the searing and thaw the frozen Burke Creek beef partially until you can slice.